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Karen Hursh Graber: Menu & Kitchen Consulting, Food Research, Cooking Classes & Mexican Cuisine Presentations

July 27, 2020August 21, 2020 Tony239602 Comments

The fields of Menu Consulting and Food Research/Writing have, in recent years, expanded to include information on culinary traditions and ingredients on an international scale. Economic globalization, the Internet, a newly-discovered pride in ethnic and indigenous roots – all have contributed to the groundswell of interchange in areas as diverse as hotel/restaurant management and culinary […]

The cuisine of Colima: Tropical delights from Mexico’s Pacific coast

June 10, 2020May 31, 2021 Tony9202Leave a Comment

Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean’s bounty of fresh seafood, and the typical ranch dishes of Western Mexico. In addition, it boasts a legacy of over 3,000 years of continuous civilization, and the attendant […]

Colima

July 31, 2016August 19, 2020 Tony25214Leave a Comment

The state of Colima, one of the smallest in Mexico, is part of the Central Pacific Region of Mexico, along with the states of Jalisco, Michoacán and Nayarit. The state has a population of about 750,000; its capital city is Colima. The state includes the western flanks of Colima Volcano, one of the most active […]

The fruit of the tamarind tree has an acid pulp and smooth black seeds. — La fruta del tamarindo tiene un pulpo ácido y semillas negras.

Tart, tasty tamarind: From candy to cocktails

July 27, 2020June 1, 2021 Tony6544Leave a Comment

One of my younger daughter’s most vivid food memories of Mexico was her first taste of tamarind candy. As a newly-arrived fourth grader, fascinated by the huge assortment of candies available nearly everywhere, from the dulcerías to the corner store, she seemed determined to try all of them. But the one that hooked her, with its tangy, […]

Market display offers jamaica from Colima © Daniel Wheeler, 2010

Hibiscus flower sorbet: Sorbet de jamaica

July 24, 2020August 21, 2020 Tony4513Leave a Comment

One of the most requested recipes from this column is agua de jamaica, a refreshing drink made with dried hibiscus flowers. This sorbet has the same clean taste and is perfect for the palate that may have been overwhelmed by rich food. Ingredients: 3 cups water 3 tablespoons jamaica (dried hibiscus flowers) 3/4 cups sugar Place […]

Smoked Fish Ceviche: Ceviche de Pescado Ahumado

July 24, 2020 Tony4928Leave a Comment

Although most commonly made with raw fish, ceviche, which originated in Peru and arrived via the Pacific coast of Mexico, is delicious prepared with smoked fish, and probably a bit more reassuring for those that have doubts about raw fish. Ingredients: 1 pound smoked fish, such as mullet, sable or tuna, boned and shredded 1 […]

Red, White Or Green: Warm Up The Winter With Pozole

July 16, 2020May 31, 2021 Tony8886Leave a Comment

When Francisco Hernandez de Córdoba, having set sail from Cuba in 1517, met a Maya in a canoe off the island of Cozumel, he was given gourds of water and balls of ground maize. This Mayan keyem, more commonly called by the Nahuatl name posolli, was the sustenance food carried by travelers in pre-Hispanic Mexico. Culinary anthropologist Sophie Coe […]

Mexican coconut sweets: Cocadas

July 15, 2020July 15, 2020 Tony5201Leave a Comment

In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, the coconut sweets known as cocadas are Colima‘s signature candy. Ingredients 1 large coconut, drained, peeled and grated 1 cup water or more as […]

Coconuts heaped in a Mexico street stand © Sergio Wheeler, 2011

Mexico’s coconuts: A tasty way to beat the heat

June 19, 2020August 22, 2020 Tony13303Leave a Comment

¡Ay, que calor! What heat! My comadre makes her way through the market at a slower pace than usual, stopping wherever there is room in the crowd to fan herself. Forgetting that temperatures are still a good ten degrees cooler than in most of the country, she and others here in Mexico’s high central plateau seem […]

exican limes for sale in a street market © Daniel Wheeler, 2010

The Mexican lime: a double duty fruit

June 16, 2020May 30, 2021 Tony15015Leave a Comment

In Mexico, the lime — known as a limón — is everywhere, served with nearly all food except coffee and dessert (and some desserts are made with them) and sold in even the smallest neighborhood stores. Here, limes are considered a necessity, and almost no kitchen is without them. Wedges of lime accompany everything from morning plates […]

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